Classic Boca Cocktails Recipe

Prepare glass

Chill a highball or Collins glass by filling it with ice and set aside while you gather ingredients (about 2 minutes). Discard the ice before building the cocktail.

Muddle mint and simple syrup

Place the fresh mint leaves and 0.75 oz simple syrup into a sturdy mixing glass or cocktail shaker. Gently muddle 6–8 times—just enough to bruise the leaves and release the oils without shredding them.

Add spirits and citrus

Add 2 oz white rum and 1 oz fresh lime juice to the muddled mint and syrup in the shaker. Add a small handful of crushed ice (about 1/2 cup) to the shaker.

Shake briefly

Secure the shaker and shake vigorously for 8–10 seconds, just to chill and integrate ingredients. The goal is mixing and slight dilution — not a long, frothy shake.

Build in glass

Fill the chilled highball glass with 1 cup crushed ice. Strain the shaken mixture over the crushed ice through a fine strainer to remove mint bits (or use a Hawthorne strainer if preferred).

Top and finish

Top the drink with 2 oz club soda, gently stir 2 times with a bar spoon to lift the mint and combine. Add 2 dashes Angostura bitters over the top to add aromatic complexity.

Garnish and serve

Garnish with a lime wheel or wedge on the rim and a fresh mint sprig. Clap the mint sprig between your palms once to brighten the aroma before placing it in the drink. Serve with a straw if desired.

Notes for scaling

To make a pitcher (6 servings): multiply ingredients by 6, lightly muddle mint and syrup in a large pitcher, stir in rum and lime juice, add ice only when serving, and top each glass with soda and bitters to preserve effervescence.